Jicama Salad Bowl
Jicama Salad Bowl
Taza de JicamaDuring a recent visit to Mexico, while walking through the busy market fondas (food stalls) in the historical colonial city of Guanajuato in central Mexico, my husband and I noticed a carefully peeled jicama with the center scooped out and filled with a crisp salad of orange, avocado, and radish pieces. My husband was so intrigued that he couldn't wait to create a jicama salad bowl as soon as we got home.One salad can be shared by 2 to 3 people in the same way as a table salsa is shared, to be eaten along with the entrée. When the filling is eaten, slice up the jicama bowl and eat it, too! Look for pale-skinned, uniformly round and unblemished, medium-size jicamas for the best-looking and best-tasting jicama bowls. Serve with fish or chicken entrées.
Ingrediënten
Makes 2 to 3 servings
- 1 pale-skinned round jicama about 1¼ pounds
- 1 orange peeled and cut into small pieces
- 1 avocado Hass variety preferred, peeled, seeded, and cut into small pieces
- 4 to 5 radishes quartered
- 1 jalapeño chile seeded, veins removed, and finely diced
- 1 teaspoon olive oil
- 1 teaspoon fresh lime juice
- ¼ teaspoon salt or to taste
- 1 seedless cucumber sliced into 1⁄4-inch rounds
Instructies
- Cut a 1⁄4-inch slice off the bottom of the jicama so it will sit flat.
- Cut a 1-inch slice off the top.
- Peel the jicama as neatly as possible.
- Using a melon ball tool carefully scoop out the center, leaving a 3⁄4-inch shell all around.
- Set aside.
- Put the orange, avocado, radishes, and jalapeño in a medium mixing bowl.
- Cut some of the scooped out center into small pieces and add to the bowl.
- Add the oil, lime juice, and salt.
- Toss to mix.
- Spoon the salad into the jicama shell.
- (Any extra salad can be added to the bowl later, or served separately.
- ) Place the jicama shell on a round serving plate.
- Arrange the cucumber slices around the jicama.
Notes / Tips / Wine Advice:
The salad can be made ahead and refrigerated for up to 2 hours before serving.
